date:Aug 01, 2019
The shelf life of vegetable carotenoids when stored in powdered form is severely affected by oxygen in the storage environment an effect that has a big impact on the food industry, but that can be dramatically reduced by implementing optimised production processes.
This is the clear finding of an elaborate study using the know-how and equipment of EQ BOKU, a facility that provides precision scientific instrumentation and expertise to members of the University of Natural Resources and Life Scie